Green peppers can be prepared as a main dish in a simple and delicious method with these filled bell peppers.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
Ingredients
- 1 ½ pounds lean ground beef
- 1 onion, chopped
- ¾ cup uncooked instant rice
- ¾ cup water
- 1 (14.5 ounce) can peeled and diced tomatoes with juice
- 1 (14.5 ounce) can stewed tomatoes, chopped
- salt and pepper to taste
- 6 large green bell peppers
- 1 (16 ounce) jar spaghetti sauce
Instructions
- Brown beef and onion in a large skillet or medium stock pot over medium heat. Drain fat.
- Add rice, water, diced tomatoes, and stewed tomatoes. Season with salt and pepper. Simmer until rice is tender.
- Meanwhile, preheat the oven to 325 degrees F (165 degrees C).
- Cut tops off bell peppers and clean out seeds and membrane (you may have to slightly slice the bottom of peppers to make them stand up.) Fill peppers with meat mixture.
- Place in a casserole dish and bake in the preheated oven until peppers are tender, about 20 minutes. Served topped with spaghetti sauce.
- The peppers may bake longer or shorter depending on how tender you like them.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 7 g |
| Protein | 27 g |
| Saturated Fat | 6 g |
| Sodium | 636 mg |
| Sugars | 16 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
It was very good! I made it last night and I changed 1 ingredient. Insted of spaghetti sauce, I used vodka sauce. It was awesome.
The next time I make these I will use 2 cans of the diced tomatoes and omit the stewed tomatoes.
Great
This is also a good use for leftover mac & cheese, stuffed into the pepper shells
Found this this afternoon and made it for supper. I had 1.13 lbs. of ground round and it still held out for six large to medium green peppers from my garden. I thought the rice was soft after simmering for 15 minutes but still had a little bone after baking in the oven for 25 minutes. The green peppers were still very green. I would think 20 minutes at 425 deg would be a better baking process and get the peppers soft. The two of us enjoyed these and will save this recipe to make it again.
It’s in the oven so I haven’t tasted it yet. Maybe this one will pass the H. test. I only make stuffed green peppers once a year because of that.
Great stuffed pepper recipe! Easy to make and a short ingredient list.
Great recipe! I made a couple of changes… instead of water I used beef broth and I only used diced tomatoes, but instead of spaghetti sauce I used tomato soup. Big hit with the family! Will make this every couple of months.
substituted fresh basil for onions since i am allergic to onions and also used celery salt instead of regular white salt…yummy!
I made this except I was out of spaghetti sauce and a can of tomatos. So I used the 1 can of diced tomatoes and a can of tomato basil soup. I added some Italian seasoning in it along with some chopped garlic. Oh yummy! They turned out great!!
I chose this particular recipe as it appeared to be quick and easy. However, I used 1/2 turkey burger and 1/2 ground sausage, 2 cans of fire roasted chopped tomatoes, additional garlic/herb seasoning and cooked them for an additional 10 minutes. First time for stuffed peppers in this household and they were a hit !
These are hit in my house! My kids who were skeptical at 1st, now ask for it on a weekly basis.
I would have cooked the rice first, at least partly. Otherwise, it’s good. 🙂
Made in Microwave
I added chopped celery and Italian seasoning and topped with mozzarella and Colby cheese
Overall good. Need to find a way to spice it up a bit. I subbed in rice cooked in the rice cooker rather than dry rice. Added in shredded mozzarella at the 25 minute point in baking and then went 10 minutes more. For my oven that worked fine. Used ground turkey. The brand of spaghetti sauce makes a difference. I just grabbed what was on the shelf. Will think harder about that next time.
Had this for dinner…. my husband and I both loved it…added Italian seasoning and salt & pepper before baking. Also cut peppers in half before stuffing. Trying to figure out how many calories are in 1 stuffed pepper…. Anyone know? ricountry@cox.net
Turned out amazing, we don’t like a lot of tomato sauce so we didn’t use as much.
I had to cook it a little longer than usual. And next time I may go a little lighter with the water because it was more moist than I thought it was going to be. But I loved them otherwise. I added a little garlic to it as well as some crushed peppers. I’m gonna do this again, but maybe change it up. I made six of them (2 red bell peppers and 4 green) and boyfriend ate them all in two days. C:
Good basic recipe but next time I swap out one of the cans of the tomatoes for a can of rotel’s tomatoes with diced chilies. And it needs to cook for 45 minutes.
I tried this recipe and thought that it was a very good recipe. What made it nice for me, in my family, I am the only one that doesn’t like bell peppers. By cooking the mixture on the stove beforehand, I am able to still enjoy what the family was having without the shell! 🙂 I have used this recipe, like many others, as a starting point (as most cooks do)and added a multitude of things but as a basic recipe it is good.